Eastern-style barbeque sauce/marinade
1 c"heart- heathy "cooking oil[ i personally use canola oil.]
2 Tbspseasoned salt
1 tspgarlic powder
1/4 tspwhite pepper
1 largeegg, beaten
12 ozfavorite beer light or dark[ i prefer killian's red.] warm/flat
3=4 lbwholechicken cut into pieces
1/2 cwhite vinegar
2 Tbsppoultry seasoning
How to Make Eastern-style barbeque sauce/marinade
- Put all ingredients except chicken into medium sauce pan. Stir with wire whisk to thoroughly combine. Gradually heat sauce to a simmer and simmer for 10 minutes. Set aside and let sauce cool.
- Place chicken pieces into a seal able plastic bag. Pour enough sauce into bag with chicken so chicken is totally covered.Place bag with chicken & sauce into medium glass dish and put into fridge. Refrigerate over night, taking out of fridge 10 minutes before placing chicken on grill.
- Grill chicken pieces for 45 ,minutes to 1 hour,turning frequently and basting WITH SAUCE OFTEN DURING GRILLING. Watch for flare-ups. To reduce grilling time, parboil chicken pieces 20 minutes before marinating overnight. When chicken is fully cooked, remove from grill. Serve with favorite cook-out sides[mustard potato salad is my favorite.] and enjoy!!! Discard LEFT-OVER sauce.